Pumpkin and cheesecake are a match made in dessert heaven. These Simple Pumpkin Cheesecake Cups offer the perfect blend of creamy, spiced pumpkin goodness with a rich, cheesecake flavor, all nestled in a crunchy graham cracker crust. These no-bake treats are easy to prepare and perfect for any occasion. Let’s dive into the recipe!
Ingredients
Crust Ingredients:
- 1 sleeve graham crackers (approximately 9 crackers)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 2 tablespoons brown sugar
Filling Ingredients:
- 8 oz (230g) cream cheese, softened to room temperature
- 15 oz (425g) pumpkin puree
- 3 teaspoons pumpkin pie spice
- 1 oz (25g) sugar-free cheesecake-flavored instant pudding mix
- 14 oz (400g) sweetened condensed milk
- 12 oz (350g) frozen whipped topping, plus extra for garnish if desired
Directions
Preparing the Crust:
- Place the graham crackers in a food processor and pulse until they form fine crumbs.
- Add the melted butter, sugar, and brown sugar to the crumbs. Pulse until well combined.
- Spoon the crumb mixture into individual 9 oz (250g) (266 ml) cups, pressing down to form a crust. Refrigerate the cups to set while you prepare the filling.
Preparing the Filling:
- In a stand mixer with a paddle attachment, beat the cream cheese until light and creamy.
- Add the pumpkin puree, pumpkin pie spice, and pudding mix. Beat until completely mixed, scraping down the sides and bottom of the bowl as needed.
- Pour in the sweetened condensed milk and mix until well combined.
- Switch to the whisk attachment on the stand mixer. On the lowest speed, gently whisk in the frozen whipped topping until just combined.
- Cover the mixture and refrigerate for about an hour to allow it to firm up.
Assembling the Cups:
- Once the filling has firmed, spoon it over the crust in each cup.
- Refrigerate the assembled cups until you are ready to serve.
- Garnish with extra whipped topping if desired.
Final Thoughts
These Simple Pumpkin Cheesecake Cups are a delightful treat that combines the best of pumpkin pie and cheesecake into a single, convenient serving. They are perfect for parties, family gatherings, or just a special treat for yourself. Enjoy the creamy, spiced goodness in every bite!
Time and Servings
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 8 cups
Enjoy making and sharing this delicious dessert!
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Simple Pumpkin Cheesecake Cups
- Total Time: 1 hour 20 minutes
Description
These Pumpkin Cheesecake Cups combine the classic flavors of fall with the creamy texture of cheesecake in a delightful, easy-to-serve format. Each cup is a perfect blend of spiced pumpkin and rich cheesecake, topped with a light, fluffy whipped cream that melts irresistibly in your mouth.
Ingredients
Crust Ingredients:
1 sleeve graham crackers (approximately 9 crackers)
4 tablespoons unsalted butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
Filling Ingredients:
8 oz (230g) cream cheese, softened to room temperature
15 oz (425g) pumpkin puree
3 teaspoons pumpkin pie spice
1 oz (25g) sugar-free cheesecake-flavored instant pudding mix
14 oz (400g) sweetened condensed milk
12 oz (350g) frozen whipped topping, plus extra for garnish if desired
Instructions
Place the graham crackers in a food processor and pulse into fine crumbs. Add the melted butter, sugar, and brown sugar; pulse until combined.
Spoon the crumbs into individual 9 oz (250g) (266 ml) cups and refrigerate to set while preparing the filling.
In a stand mixer with a paddle attachment, beat the cream cheese until light and creamy.
Add pumpkin, pumpkin pie spice, and pudding mix. Beat until completely mixed, scraping down the sides and bottom of the bowl.
Add sweetened condensed milk and mix until well combined.
Switch to the whisk attachment. On the lowest speed, whisk in the frozen whipped topping. Cover and refrigerate for about an hour to firm up.
Spoon the pumpkin mixture over the crust in each cup. Refrigerate until ready to serve. Garnish with extra whipped topping, if desired.